Egg-Yolk Thickened Oyster Chowder

Ingredients

• 25 oysters
• 1 cup oyster juice
• 1 cup milk or cream
• 3 egg yolks
• 2 tablespoons butter
• 4 tablespoons flour
• 1 scant teaspoon salt
• 1/8 teaspoon pepper
• Dash of cayenne pepper
• Dash of nutmeg
• Triangular croûtons for garnish

Method

1. 1 Scald oysters in their liquor until plump, then drain and reserve the juice.
2. 2 Melt butter in a saucepan, stir in flour, and cook without browning.
3. 3 Slowly stir in oyster juice until smooth, then add milk or cream and seasonings.
4. 4 Remove from heat, cool slightly, then stir in beaten egg yolks.
5. 5 Return to heat and stir constantly until thickened to the consistency of cream.
6. 6 Pour sauce over oysters on a hot dish, garnish with croûtons, and serve immediately.